Soda Bread With Foie Gras | Recipes by sousvidetools.com
Soda bread with sous vide foie gras, red grapes and ginger
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 8
Ingredients
Soda bread
- 200g of wholemeal flour
- 200g of self-raising flour
- 2 tsp of sodium bicarbonate
- 100g of barley flakes
- 150g of wheatgerm
- 150g of bran
- 10 tbsp of honey
- 3 tbsp of black treacle
- 500ml of buttermilk
- 50g of butter, melted
Foie gras
- 400g of foie gras, pushed through a fine sieve
- 6g of pink salt
- 6g of caster sugar
- 8ml of port
- 8ml of Madeira
- 8ml of brandy
Stock syrup
- 300g of caster sugar
- 260ml of water
To plate
- 100g of fresh ginger, peeled and finely diced
- 16 red grapes
- sunflower oil
Equipment
EQUIPMENT
- Piping Bag with a thin nozzle
- Sous Vide Machine
- Sous Vide Vacuum Pouches
- Vacuum Packaging Machine
Method
This delicious sous vide recipe by chef Marcus Wareing has been recreated for Sous Vide Tools with kind permission from the Great British Chefs.
METHOD
- Begin this recipe by preparing the stock syrup as this is required later on. Place the water and sugar into a pan and bring to a boil. Continue to head until the mixture has reduced to 1/3 of its volume. Pass the syrup through a sieve and then set aside in the refrigerator
- Next, move on to making the soda bread. Combine all of the ingredients, except the butter. Use your hands to knead the mixture until you have a dough.
- Place the dough back into a bowl and cover. Allow to rest for approximately 10 minutes before shaping the dough into two loaves. Arrange on a baking tray and cook in the centre of a pre-heated oven (180°C) for 25-30 minutes or until golden
- Once cooked, remove the loaves from the oven and set aside to cool, on wire racks. Once completely cooled, use a knife to cut the bread into thin slices. Use a cookie cutter to cut small pieces out of the sliced bread
- Arrange the pieces on a baking tray and brush with the melted butter. Cook in the oven for a few minutes or until the pieces are slightly crisp. Remove from the oven and leave to cool
- Meanwhile, take the stock syrup you prepared earlier and transfer to a pan. Bring to a boil before adding the ginger. Allow the ginger to cook until it is soft then remove from the heat and drain the syrup away
- Heat some oil in a small pan until hot. Fry the ginger in the oil (be careful not to over-fry it) and then set aside to cool
- Peel each of the grapes and then cut them in equal halves. Leave in the refrigerator until ready to plate
- For the foie gras, begin by filling and preheating your sous vide machine to 63°C
- Combine all of the ingredients. Transfer to a vacuum pouch and seal. Flatten the mixture in the pouch
- Submerge into the machine and allow to cook sous vide for 3-4 minutes
- Once cooked, take the foie gras out of the pouch and into a bowl set over ice. Whisk until glossy and then transfer to a piping bag fitted with a thin, round nozzle
- To arrange the dish, place the soda bread discs onto plates.Take the foie gras and pipe small amounts onto each piece of soda bread. Use the halved grapes to garnish and finally, sprinkle over some of the ginger. Serve immediately
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